Creating the perfect charcuterie plate

Creating the perfect charcuterie plate

Tips from Cure Artisan Meat and Cheese owner Brad Boisvert

  • Apr. 3, 2020 7:30 a.m.

– Words by Sandra Jones Photography by Don Denton

In 15th-century France, charcutiers produced a range of cooked or salted and dried meats. With no side-by-side fridge/freezer combos, these ancient preservation methods were used to ensure that meats would have longer shelf lives for the peasant class.

A few centuries later, the role of charcuterie is not nearly so cut and dried. Today it’s a sought-after and celebrated luxury menu item found everywhere from the toniest of restaurants to the humblest of eateries. Judging by the vast array of social media images paying homage to these boards of plenty, home cooks have embraced the trend, making it mainstream fare for casual nights at home or entertaining on a grand scale.

Brad Boisvert, chef and owner of Cure Artisan Meat and Cheese in Cobble Hill, has been paying close attention to the evolution of charcuterie and has built his business catering to those who are on board with this popular food phenomenon.

“People are dining more casually and charcuterie suits that relaxed approach perfectly,” says Brad. “Many people think of it as an appetizer, but we’re creating boards that serve as dinner entrées and even as a ‘dessert’ course.”

Most boards move beyond a meat-centric tradition to incorporate a variety of cheeses, patés and other accompaniments. But there’s more to this style of eating than merely putting food on a board. Part science and part artistry, the key to creating sensational charcuterie, according to Brad, is in the mix.

“Charcuterie is about combining different textures, flavours and colours to deliver a balance that is ultimately appealing. Yes, people eat with their eyes first, which is partially what makes charcuterie so enticing, but it also has to taste great, which is where the quality and the combinations come in.”

Whether you are creating your own board or relying on the pros, here is what you’ll need to know to put your best board forward, according to Brad:

Amp up the texture

“We often start with a couple of dry cure items like salami, which is a sausage, and then add in prosciutto and perhaps a coppa shoulder of pork, which has a bit more marbling. Each of these meats has a different texture as well as different seasonings and spices that make for a more interesting flavour experience.”

Use the same approach when selecting your cheeses.

“We may choose a Triple Crème Brie from France, which is always a crowd pleaser, and then we’ll add in a few harder cheeses like Manchego, a sheep’s milk cheese from Spain, or a semi-firm like an 18-month aged Gouda with its deep orange colour from Holland. If you like blue cheese, it’s a fantastic and unique flavour addition, or try a tangy goat cheese to round out the cheese component.”

Spread the love

The spreadable world of patés, terrines and rillettes elevates your board with savoury goodness. Made from chicken, duck, rabbit, pork or even a vegan version made with lentils, their richness pairs beautifully with chewy baguette and the vinegary crunch of cornichons. These items look delicious served in small mason jars or crocks set between the meats and cheeses.

Condiments for compliments

Simple touches take charcuterie to the next level. Think flavoured mustards and tart jams or a drizzle of fruity olive oil or aged balsamic vinegar to create that perfect bite. “We make a beer mustard from local beer as well as a red onion jam and a quince paste. Quince is a cross between an apple and a pear and when you pair the quince jam with a salty cheese like Manchego, your taste buds will just come alive. It’s about balancing the flavours.”

Neutralize the breads

While meats, cheeses and condiments are the flavour stars of the show, breads and crackers take on more of a supporting role. “We like fresh-from-the-bakery baguette, a simple thin cracker, olive oil breadsticks, or even our homemade crostini to serve as the backdrop. Keep the flavour neutral so the other flavours don’t compete.”

Pick a peck of pickles

“Rather than raw veggies, we use a variety of pickled elements, such as pickled mushrooms, smoked olives, roasted red peppers or wild onions or zucchini in olive oil. It’s colourful and if you have some fatty cheeses or meats then the acidity really helps to cut through that.”

Assemble like a pro

“We put out the crocks of patés and jars of condiments on the board first because they’re bulky. Then we place the cheeses and weave the meats around them going for more of an organic shape. Some of the meat, like prosciutto, we drape in mounds, while others such as salami we can roll and stack. Layer in the bread and crackers and consider adding height to the board by standing up the breadsticks in a jar or even a glass. We finish by filling in the gaps with nuts, dried apricots, cranberries or fresh fruit.”

Ready. Set. Serve.

Boards are a great make-ahead item and easily kept in the fridge. “For the best flavour, cheeses should be served at room temperature, so pull out the board 15 to 30 minutes in advance. Meats should be served cold so you may want to add those in at the last minute or incorporate the meats onto a second board and keep it in the fridge until guests arrive.”

Cure Artisan Meat and Cheese is located at 1400 Cowichan Bay Rd, Cobble Hill, BC in the Valleyview Centre mall.

Story courtesy of Boulevard Magazine, a Black Press Media publication

Like Boulevard Magazine on Facebook and follow them on Instagram

cookingEntertainmentFood

Get local stories you won't find anywhere else right to your inbox.
Sign up here

Just Posted

Sooke’s Amy McLaughlin holds Theodore, a bunny who will be going to a new owner in Nanaimo within the coming days if all goes will at an upcoming bunny play-date. (Aaron Guillen/News Staff)
Sooke woman looking to hop into bigger space for bunny business

Amy McLaughlin has rescued over 400 bunnies across the Island, mainland

Port Renfrew Fire Chief Dan Kuzman, left, and Juan de Fuca Electoral Area Director Mike Hicks, separated by two fishing rods for safe pandemic physical distancing, display the village’s new snowplowing unit. (Contributed)
Port Renfrew gets new snowplow

With equipment, CRD crew can clear roads following snowfall

(Black Press Media file photo)
Court-registered sex offender arrested for breach of parole in Langford

Cameron Ratelle returned to correctional facility after female youth approached at bus stop

(Black Press Media file photo)
Youth in police custody after kitchen knife call

A knife was recovered during the arrest, no injuries reported

Marc Porpaczy said he’s glad he delayed his daily walk with his dog, Juno, after a car crashed just outside his driveway just before 8 p.m. on Tuesday, Jan. 25. (Aaron Guillen/News Staff)
VIDEO: Dramatic crash highlights need for sidewalks, say Colwood residents

‘The residents have gone from frustrated to angry’

Crews with Discovery Channel film as an Aggressive Towing driver moves a Grumman S2F Tracker aircraft around a 90-degree turn from its compound and onto the road on Saturday, Jan. 23, 2021. It was the “most difficult” part of the move for the airplane, one organizer said. (Jenna Hauck/ Chilliwack Progress)
VIDEO: Vintage military plane gets towed from Chilliwack to Greater Victoria

Grumman CP-121 Tracker’s eventual home the British Columbia Aviation Museum on Vancouver Island

Residents of the Cowichan Valley decorated more than 55 vehicles with anti-racist slogans for a car rally in support of Cowichan Tribes on Saturday, January 24. (Kevin Rothbauer/Citizen)
Dozens join anti-racism car rally and virtual panel in Cowichan Valley

Provincial ministry and BC Green caucus issue joint statement detailing concerns

Jesse Savidant, 31, is wanted by the RCMP after failing to appear in provincial court in Nanaimo in December. Police warn Savidant should be considered violent. (Photo Submitted)
Warrant out for man accused of stolen property offences across Vancouver Island

Jesse Savidant did not appear for court date in Nanaimo last month, say RCMP

Rolling seven-day average of cases by B.C. health authority to Jan. 21. Fraser Health in purple, Vancouver Coastal red, Interior Health orange, Northern Health green and Vancouver Island blue. (B.C. Centre for Disease Control)
2nd COVID vaccine doses on hold as B.C. delivery delayed again

New COVID-19 cases slowing in Fraser Health region

The Pacific Rim National Park Reserve is urging visitors to stay on designated trails after a hiker became injured in an unsanctioned area last week. (Westerly file photo)
Injured hiker rescued in Pacific Rim National Park Reserve

“Safety is everyone’s responsibility.”

Provincial health officer Dr. Bonnie Henry talk about the next steps in B.C.’s COVID-19 Immunization Plan during a press conference at Legislature in Victoria, B.C., on Friday, January 22, 2021. Two more cases of the COVID-19 strain first identified in South Africa have been diagnosed in British Columbia, bringing the total to three as of Jan. 16.THE CANADIAN PRESS/Chad Hipolito
B.C. now has three cases of South African COVID-19 variant, six of U.K. strain

Both variants are thought to spread faster than earlier strains

OPINION SIG
SOOKE HISTORY: Milne’s Landing CNR station

Elide Peers | Contributed Back in the 1920s, freight was often carried… Continue reading

Rodney and Ekaterina Baker in an undated photo from social media. The couple has been ticketed and charged under the Yukon’s <em>Civil Emergency Measures Act</em> for breaking isolation requirements in order to sneak into a vaccine clinic and receive Moderna vaccine doses in Beaver Creek. (Facebook/Submitted)
Great Canadian Gaming CEO resigns after being accused of sneaking into Yukon for vaccine

Rod Baker and Ekaterina Baker were charged with two CEMA violations each

Police discovered a makeshift nightclub in a Vancouver apartment on Jan. 23, 2021, and say it wasn’t the first time this month officers have been called to the unit over social gathering concerns. (Phil McLachlan - Capital News)
Doorman of makeshift ‘booze-can’ in Vancouver apartment fined; police look to court order

This marks the fourth complaint about social gatherings inside the apartment in January

Most Read